Frederic Melton
Blue cheese is a general classification of a broad spectrum of cheeses, with the three classic styles being Roquefort, Gorgonzola, and Stilton, originating from France, Italy, and England, respectively. Each has a different texture and taste. Blue cheese is characterized by blue/green veins throughout, caused by the growth of Penicillium roqueforti. The cheesemaking process involves adding mold spores to milk, forming curds, and then piercing the cheese to create openings for air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, resulting in the blue veins. The mold continues to develop as the cheese matures, contributing to its distinct flavor and aroma.
| Characteristics | Values |
|---|---|
| Blue mold species | Penicillium roqueforti, Penicillium glaucum |
| Blue cheese types | Roquefort, Gorgonzola, Stilton, Bleu d'Auvergne, Gorgonzola Dolce, Cashel Blue, British Stilton, Cambozola Black, Shropshire Blue, Rogue River Blue, Big Rock Blue, Maytag, Arethusa Blue |
| Milk type | Cow's milk, sheep's milk, goat's milk |
| Ripening temperature | 8-10 degrees Celsius |
| Relative humidity | 85-95% |
| Salt content | Higher than other cheese varieties |
| Sugar content | Added during production |
| Fat content | Minimum of 27% (Canada), 50% (US) |
| Moisture content | Maximum of 47% (Canada), 46% (US) |
| Flavor | Sharp, pungent, salty, strong |
| Texture | Crumbly |
| Aroma | Pungent |
| Color | Green, grey, blue, or dark veins |
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What You'll Learn
Blue cheese is made from cow, sheep, or goat milk
Blue cheese is a pungent, crumbly, and salty cheese with a distinctive blue mold appearance and strong flavor. It is made from cow's milk, sheep's milk, or goat's milk and is ripened with cultures of the mold Penicillium roqueforti. The mold grows in the small cracks and holes created when the cheese is skewered, creating the characteristic blue veins. The cheesemaking process involves adding a starter culture to milk, causing it to separate into curds and whey. Mold spores, which can be store-bought or homemade, are then added along with rennet, and the mixture is incubated. Once curds form, the cheese is pressed into shape, salted, and air-dried.
The extent of the blue mold and veining in the cheese is controlled by the cheesemaker and is governed by the traditional recipe for name-protected cheeses. The cheesemaker pierces the cheese with needles or stainless steel rods to allow oxygen to enter and promote the growth of the mold. This "needling" or "spiking" process also softens the texture of the cheese and contributes to its distinctive flavor. Blue cheeses often contain more salt than other varieties, as the salt helps to slow the growth of the mold and allows the cheese to age longer without becoming overwhelmingly blue.
The ripening temperature and humidity of the room where the cheese ages are carefully monitored to ensure the cheese reaches its optimal flavor and texture. The temperature is typically around eight to ten degrees Celsius, with a relative humidity of 85-95%. The ripening period can vary depending on personal preference, but many blue cheeses are aged for around two months. The type of milk and mold used, the aging process, and the shape of the cheese all contribute to the unique texture, taste, and smell of each variety of blue cheese.
Blue cheese is a broad category that includes classic styles such as Roquefort (made with sheep's milk), Gorgonzola, Stilton, and Shropshire Blue. Each of these varieties has a distinct texture and taste. Roquefort, originating from France, is one of the oldest and most renowned blue cheeses, dating back to ancient Greece and Rome. It is said to have been a favorite of Charlemagne and is known as "the cheese of kings and popes."
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Penicillium roqueforti is the most common mould culture used
Blue cheese is a beloved and ancient food, with a history that dates back to 79 C.E. when it was a favourite of Charlemagne. The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties. The blue in all blue cheeses comes from one of two species of blue mould: Penicillium roqueforti and Penicillium glaucum. The mould continues to develop as the cheese matures, breaking down the paste until it reaches the desired consistency and potency.
Penicillium roqueforti is a filamentous fungus that is well-known for its use in the production of interior mould-ripened cheeses. The fungus grows and leads to the production of volatile and non-volatile flavour components and changes in cheese texture due to the metabolic action of the species. It breaks down protein and fat very effectively, yielding the textures, aromas, and flavours that are characteristic of blue cheese. The mould thrives in low-oxygen environments, making it perfect for the small cracks and holes created when the cheese is skewered.
The colour of blue cheese can be manipulated by targeting the DHN-melanin biosynthesis pathway. In the 1940s, bacteriology Professor Stanley Knight exposed Penicillium roqueforti to UV lights and created a mutant strain that didn't turn blue but was white. This mutant strain produced a white cheese that tasted like blue cheese.
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The cheese is pierced to allow oxygen to reach the mould
Blue cheese is made using the mould species Penicillium roqueforti or Penicillium glaucum. These moulds are added to milk during the early stages of cheese production. The mould spores can be store-bought or homegrown.
During the ripening process, cheesemakers pierce the cheese with long, thin metal needles to create small openings. This process is called "needling". The openings allow oxygen to reach the mould, activating it and encouraging the formation of blue veins. The cheesemaker controls the extent of mould and veining in the cheese.
The timing and frequency of piercing influence the taste and appearance of the cheese. For example, commercial Stilton producers often pierce the cheese two or three times during the fourth and fifth weeks of maturation, resulting in rapid and heavy bluing. This technique allows the cheese to be sold quickly, increasing the annual production volume. On the other hand, some cheesemakers, such as Billy Kevan, who makes Colston Bassett Stilton, prioritise taste over speed. Kevan allows his cheeses to mature for six to seven weeks before piercing them only twice, reducing the number of holes and the amount of bluing. As a result, the blue flavour is subtle rather than dominant.
The piercing technique is not limited to blue cheeses. Accidentally blue non-blue cheeses, such as Montgomery's Cheddar or Appleby's Cheshire, are considered a unique feature of handmade cheese.
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Salt is added to slow the growth of the mould
Salt is added to blue cheese to slow the growth of the mould. Blue cheese is made from any type of milk, and the blue colour comes from one of two species of blue mould: Penicillium roqueforti and Penicillium glaucum. These moulds feed on the proteins in milk and thrive in low-oxygen environments, making them perfect for the small cracks and holes created when the cheese is skewered. Blue moulds are fast-growing, so blue cheeses often have more salt in them than other varieties of cheese. This additional salt can slow the blue mould, allowing the cheese to age longer without becoming overwhelmingly blue.
During the production of blue cheese, the milk is heated, and a starter culture is added, causing the milk to separate into curds and whey. Mould spores, which can be store-bought or home-grown, are added along with rennet, and the milk is incubated. Once curds form, the cheese is pressed into an appropriate shape before being salted and air-dried. The extent to which the blue mould and "veining" are present in the cheese is controlled by the cheesemaker. At a certain point during ageing, the cheese is usually pierced with needles to add in the "bluing". This allows air to enter the cheese, where it reacts with the mould.
The piercing method is the main way of making blue cheese. The white wheels of cheese are pierced with stainless steel needles that create crevices to allow oxygen to interact with the mould cultures in the cheese and facilitate the growth of the blue mould from within. The mould itself is from one or more strains from the genus Penicillium. The addition of salt helps to slow the growth of the mould, allowing cheesemakers to control the extent of mould and veining in the cheese.
Salt is also added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti and incubated for three to four days at 21–25 °C (70–77 °F). More salt is added, and aerobic incubation is continued for an additional one to two days. Alternatively, sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added.
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Blue cheese is one of the world's oldest and most revered cheeses
The characteristic blue veins or spots in blue cheese are caused by the growth of Penicillium roqueforti, a type of mould that is added to the milk during the cheesemaking process. This mould, which requires oxygen to grow, breaks down the cheese paste as it matures, contributing to the unique flavour and texture of blue cheese. The cheesemaker controls the extent of mould and "veining" in the cheese, ensuring that each variety of blue cheese has its distinct characteristics.
Blue cheese is typically made from cow's, sheep's, or goat's milk, and the type of milk used, as well as the animal's diet, can influence the flavour and texture of the final product. The process of making blue cheese consists of six standard steps, similar to other varieties of cheese. However, additional ingredients and processes, such as the use of freeze-dried Penicillium roqueforti culture, are required to create the distinctive blue veins and sharp, salty flavour of blue cheese.
Blue cheese varieties range from crumbly and salty to creamy and mildly earthy, with colour variations from pale to dark. The ripening process is carefully monitored, with temperature and humidity controlled to ensure the cheese develops its optimal flavour and texture. The distinctive flavour and aroma of blue cheese are a result of the metabolic products of Penicillium roqueforti, including methyl ketones.
Blue cheese is a polarising food, with some people loving its sharp flavour and pungent aroma, while others are turned off by its blue colour. However, within the blue cheese family, there are many different flavour profiles, from sharp and salty to mild and creamy, offering a wide range of options for those willing to explore this ancient and revered cheese.
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Frequently asked questions
Blue cheese is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium Roqueforti.
Blue cheese is cultured with Penicillium Roqueforti, which is prepared from pure culture agar plates that are later frozen.
The three classic styles of blue cheese are Roquefort, Gorgonzola, and Stilton, from France, Italy, and England, respectively.
Blue cheese is made by heating milk and adding a starter culture, causing the milk to separate into curds and whey. Mold spores are added, along with rennet, and the milk is incubated. Once curds form, the cheese is pressed into shape, salted, and air-dried.
Blue cheese is blue because of the presence of blue mold spores, which are introduced into the milk during the early stages of production or present in the cheesemaking environment.
